{"id":521439,"date":"2018-05-08t16:37:14","date_gmt":"2018-05-08t20:37:14","guid":{"rendered":"\/\/www.digitopmedia.com\/?p=521439"},"modified":"2022-05-02t09:26:07","modified_gmt":"2022-05-02t13:26:07","slug":"low-carb-snacks","status":"publish","type":"post","link":"\/\/www.digitopmedia.com\/low-carb-snacks\/","title":{"rendered":"low carb snacks"},"content":{"rendered":"<p>when all that seems to satisfy your cravings is bread and pasta, eating low carb can feel like more of a dietary prison sentence than an opportunity to empower your body and explore new styles of cooking. thankfully, low carb doesn&#8217;t have to mean low flavor; on the contrary, it&#8217;s all about flavor and variety! continue reading on for low carb recipes on everything from snacks to fancy dinner entrees to coffee-flavored breakfast shakes:<\/p>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/savory-baked-tilapia.png\" alt=\"savory baked tilapia\" width=\"1604\" height=\"1062\" \/><\/p>\n<h2>savory baked tilapia<\/h2>\n<p>these baked tilapia fillets have the perfect amount of rich and refreshing flavor!<\/p>\n<p>yields: 4 servings<\/p>\n<h3>ingredients:<\/h3>\n<ul>\n<li>4 tilapia fillets<\/li>\n<li>salt and pepper, to taste<\/li>\n<li>1 teaspoon garlic powder<\/li>\n<li>1 tablespoon cajun seasoning<\/li>\n<li>1 lemon, thinly sliced<\/li>\n<li>1\/2 cup sour cream<\/li>\n<li>1\/4 cup mayonnaise<\/li>\n<li>1 teaspoon fresh lemon juice<\/li>\n<li>2 tablespoons chopped dill<\/li>\n<li>total prep\/cook time: 25 minutes<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>preheat oven to 350 degrees. lightly grease a 9&#215;13 inch baking dish.<\/li>\n<li>season both sides of the tilapia fillets with salt, pepper and the cajun seasoning and arrange in a single layer inside the dish.<\/li>\n<li>top with a layer of lemon slices.<\/li>\n<li>bake uncovered for 15 to 20 minutes or until fish flakes easily with a fork.<\/li>\n<li>while you wait for the fish to cook through, combine the sour cream, mayonnaise, garlic powder, lemon juice, and dill in a small bowl.<\/li>\n<li>serve as a dollop alongside the tilapia.<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 284<\/li>\n<li>carbohydrates: 5.7g<\/li>\n<li>fiber: 1.5g<\/li>\n<li>protein: 24.6g<\/li>\n<li>fat: 18.6g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/oranage-chipotle-grilled-chicken.png\" alt=\"oranage chipotle grilled chicken\" width=\"1602\" height=\"1057\" \/><\/p>\n<h2>orange chipotle grilled chicken<\/h2>\n<p>eating low carb doesn&#8217;t have to mean eating low satisfaction! chipotle peppers cooked down into a flavorful adobo sauce lend themselves to a smoky kick while an orange-infused bbq sauce keeps things delightfully savory.<\/p>\n<ul>\n<li>yields: 4 servings<\/li>\n<li>total prep\/cook time: 30 minutes<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>1 tablespoon finely chopped chipotle peppers in adobo sauce<\/li>\n<li>2 tablespoons orange juice concentrate, thawed<\/li>\n<li>2 teaspoons unsulfured molasses<\/li>\n<li>1 tablespoon dijon mustard<\/li>\n<li>1 tablespoon balsamic vinegar<\/li>\n<li>1 pound boneless, skinless chicken breasts, trimmed<\/li>\n<li>salt (to taste)<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>preheat your grill or broiler.<\/li>\n<li>while the preheating is taking place, whisk together the chipotle pepper, orange juice concentrate, vinegar, molasses, and mustard in a bowl.<\/li>\n<li>lightly oil the grill or broiling rack to prevent sticking.<\/li>\n<li>season chicken with a dash of salt and cook for 2 minutes.<\/li>\n<li>turn the chicken breasts over and brush with the glaze, and cook for 4 minutes, glazing occasionally throughout.<\/li>\n<li>turn the breasts over once more, and brush with glaze.<\/li>\n<li>continue cooking until the center is no longer pink, about 1-2 minutes.<\/li>\n<li>you&#8217;re ready to enjoy!<\/li>\n<li>consider serving alongside a bed of cauliflower rice or a refreshing avocado salad for a healthy, low-carb side.<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 150<\/li>\n<li>carbohydrates: 7g<\/li>\n<li>fiber: 0g<\/li>\n<li>sugar: 2g<\/li>\n<li>protein: 23g<\/li>\n<li>fat: 3g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/pepperoni-chips.png\" alt=\"pepperoni chips\" width=\"1612\" height=\"1069\" \/><\/p>\n<h2>pepperoni chips<\/h2>\n<p>move aside pizza; these quick and easy pepperoni chips are the perfect low carb snack recipe to curb your greasiest cravings.<\/p>\n<p>bonus: while these chips are great alone, they&#8217;re still great to add to pizza or crunched up as a casserole topping!<\/p>\n<ul>\n<li>yields: 1 bowl of pepperoni chips (about 5 servings)<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>1 package regular or turkey pepperoni<\/li>\n<li>salsa for dipping (optional)<\/li>\n<li>total prep\/cook time: 5 minutes<\/li>\n<li>directions:<\/li>\n<li>layer pepperonis on a microwave-safe plate, making certain that the pepperonis don&#8217;t overlap.<\/li>\n<li>cover with a paper towel.<\/li>\n<li>microwave for about one minute, or until the pepperonis are crisp.<\/li>\n<li>enjoy!<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 80g<\/li>\n<li>carbohydrates: 0g<\/li>\n<li>fiber: 0g<\/li>\n<li>sugar: 0g<\/li>\n<li>protein: 9g<\/li>\n<li>fat: 4g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/fiesta-peppers.png\" alt=\"fiesta peppers\" width=\"1869\" height=\"1068\" \/><\/p>\n<h2>fiesta peppers<\/h2>\n<p>who said you couldn&#8217;t have hearty appetizers on a low-carb diet? whip up a batch of these fiesta peppers and dinner will be instant (but simple) succulence.<\/p>\n<h3>ingredients:<\/h3>\n<ul>\n<li>1 1 b ground turkey<\/li>\n<li>3\/4 cup water<\/li>\n<li>1 package taco seasoning mix<\/li>\n<li>1-1\/2 lbs mini bell peppers<\/li>\n<li>1 cup shredded fiesta blend cheese<\/li>\n<li>1\/2 cup sour cream<\/li>\n<li>1\/2 cup fresh cilantro, chopped<\/li>\n<li>1 teaspoon minced garlic<\/li>\n<li>2 tablespoons lime juice<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>preheat oven to 350. slice off 1\/3 of the pepper horizontally, reserving the smaller piece for later use.<\/li>\n<li>seed each pepper.<\/li>\n<li>finely chop 3\/4 of a cup of the reserved pepper.<\/li>\n<li>cook turkey and the chopped peppers over medium-high heat for 5 to 7 minutes.<\/li>\n<li>after the beef has browned, drain, and then gradually stir in the taco seasoning and water.<\/li>\n<li>cook over medium heat for an additional 5-10 minutes.<\/li>\n<li>stuff each pepper with the beef mixture and arrange on a baking sheet. bake for 13-15 minutes.<\/li>\n<li>while you wait for the peppers to bake, pulse together the sour cream, cilantro, garlic, and lime juice in a blender or food processor until smooth.<\/li>\n<li>remove the peppers from the oven and top with cheese.<\/li>\n<li>return to the oven for an additional 1-2 minutes to allow the cheese to melt.<\/li>\n<li>remove from the oven, and top with a generous drizzle of your cilantro crema.<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 70g<\/li>\n<li>carbohydrates: 2g<\/li>\n<li>fiber: 0.6g<\/li>\n<li>sugar: 1g<\/li>\n<li>protein: 3.6g<\/li>\n<li>fat: 5g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/homemade-strawberry-fro-yo.jpg\" alt=\"homemade strawberry fro-yo\" width=\"1280\" height=\"719\" \/><\/p>\n<h2>homemade strawberry fro-yo<\/h2>\n<p>this refreshing desert makes enjoying healthy low carb desserts not so far out of reach!<\/p>\n<ul>\n<li>yields: 4 servings<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>4 cups frozen strawberries<\/li>\n<li>3 tablespoons agave nectar<\/li>\n<li>1 tablespoon lemon juice<\/li>\n<li>1\/2 cup plain yogurt<\/li>\n<li>total prep\/cook time: 5 minutes<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>blend all ingredients in a blender or food processor until creamy and thoroughly incorporated, about 5 minutes.<\/li>\n<li>serve immediately.<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 100<\/li>\n<li>carbohydrates: 10g<\/li>\n<li>fiber: 3g<\/li>\n<li>sugar: 20g<\/li>\n<li>protein: 2g<\/li>\n<li>fat: 0g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/cauliflower-breadsticks.jpg\" alt=\"cauliflower breadsticks\" width=\"1280\" height=\"853\" \/><\/p>\n<h2>cauliflower breadsticks<\/h2>\n<p>you might have to forgo the deep dish pizza, but luckily, these cauliflower breadsticks are one of the gooiest and yummiest low carb snacks that you&#8217;ll find.<\/p>\n<ul>\n<li>total prep\/cook time: 60 minutes<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>4 cups of cauliflower riced (roughly 1 large head of cauliflower)<\/li>\n<li>4 eggs<\/li>\n<li>3 cups mozzarella cheese<\/li>\n<li>3 tsp italian seasoning<\/li>\n<li>4 cloves of garlic, minced<\/li>\n<li>salt and pepper, to taste<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>preheat oven to 425 degrees.<\/li>\n<li>line a large baking sheet with parchment paper.<\/li>\n<li>place riced cauliflower in a microwave-safe container and cover; microwave for 10 minutes.<\/li>\n<li>let the cauliflower cool until steam is no longer rising, then add to a large bowl along with the eggs, 2 cups of the mozzarella, italian seasoning, garlic, salt, and pepper.<\/li>\n<li>combine.<\/li>\n<li>transfer to the baking sheet and divide into rectangular shapes to form the &#8220;breadsticks.&#8221;<\/li>\n<li>bake for 25 minutes, then remove and top with remaining cheese.<\/li>\n<li>bake for an additional 5 minutes, or until cheese is melted.<\/li>\n<li>they&#8217;re ready to serve!<\/li>\n<\/ul>\n<h3>nutritional facts<\/h3>\n<ul>\n<li>calories: 174<\/li>\n<li>carbohydrates: 4g<\/li>\n<li>fiber: 1g<\/li>\n<li>sugar: 1g<\/li>\n<li>protein: 13g<\/li>\n<li>fat: 11g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/parmesan-tomato-crisps-.jpg\" alt=\"parmesan tomato crisp\" width=\"1183\" height=\"887\" \/><\/p>\n<h2>parmesan tomato crisps<\/h2>\n<p>enjoy these crisps as an appetizer, a side, or served up alongside a poached egg for a breakfast rich in umami flavors.<\/p>\n<ul>\n<li>yields: 6 servings<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>4 thinly sliced beefsteak tomatoes<\/li>\n<li>2 tablespoons extra virgin olive oil<\/li>\n<li>2 teaspoons sea salt<\/li>\n<li>1 teaspoon ground black pepper<\/li>\n<li>1 teaspoon garlic powder<\/li>\n<li>2 tablespoons fresh chopped parsley<\/li>\n<li>3 tablespoons grated parmesan cheese<\/li>\n<li>balsamic vinegar (optional)<\/li>\n<li>total prep\/cook time: 5 hours<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>preheat oven to 200 degrees. gently tossed sliced tomatoes in olive oil. arrange slices (without overlapping) onto a baking pan.<\/li>\n<li>whisk together the remaining ingredients in a small bowl and brush mixture over each slice.<\/li>\n<li>bake in the oven for 4-5 hours, checking every 30 minutes until edges begin to char.<\/li>\n<li>remove and enjoy!<\/li>\n<li>top with an additional drizzle of balsamic vinegar, if desired.<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 88<\/li>\n<li>carbohydrates: 7.3g<\/li>\n<li>fiber: 2.1g<\/li>\n<li>sugar: 0.8<\/li>\n<li>protein: 2.5g<\/li>\n<li>fat: 5.8g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/very-berry-mouse.jpg\" alt=\"very berry mouse\" width=\"963\" height=\"1280\" \/><\/p>\n<h2>very berry mouse<\/h2>\n<p>impress your dinner guests with one of the most healthy low carb desserts they&#8217;ve ever witnessed&#8211; not to mention, one of the most scrumptious!<\/p>\n<ul>\n<li>yields: 4 servings<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>1 cup heavy whipping cream<\/li>\n<li>1\/4 cup each of blueberries, raspberries, and sliced strawberries<\/li>\n<li>1\/4 cup of chopped pecans<\/li>\n<li>teaspoon lemon zest<\/li>\n<li>1\/2 teaspoon vanilla extract<\/li>\n<li>total prep\/cook time: 4 hours<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>pour cream into a bowl and whip with a hand mixer until soft peaks begin to form.<\/li>\n<li>whip in the lemon zest and vanilla extract.<\/li>\n<li>add in the nuts and berries and stir until entirely incorporated.<\/li>\n<li>cover bowl with plastic wrap and allow to chill for at least 3 hours.<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 254<\/li>\n<li>carbohydrates: 4g<\/li>\n<li>fiber: 1g<\/li>\n<li>sugar: 6g<\/li>\n<li>protein: 2g<\/li>\n<li>fat: 26g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/turkey-taco-lettuce-wraps-.jpg\" alt=\"turkey taco lettuce wrap\" width=\"1254\" height=\"837\" \/><\/p>\n<h2>turkey taco lettuce wraps<\/h2>\n<p>opting for a lettuce wrap over corn or flour tortillas makes this yummy entree easily lower in carbs!<\/p>\n<ul>\n<li>yields: 4 servings<\/li>\n<li>total prep\/cook time: 30 minutes<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>1 pound ground turkey<\/li>\n<li>1 teaspoon cumin<\/li>\n<li>1 teaspoon garlic powder<\/li>\n<li>1 teaspoon paprika<\/li>\n<li>1 teaspoon onion powder<\/li>\n<li>4 tablespoons minced bell pepper<\/li>\n<li>1\/2 small onion, minced<\/li>\n<li>3\/4 cup water<\/li>\n<li>4 oz can tomato sauce<\/li>\n<li>8 iceberg lettuce leaves<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>brown turkey in a skillet. once browned, add the seasonings and mix well.<\/li>\n<li>stir in water, onion, pepper, and tomato paste and cover, simmering on low for 20 minutes.<\/li>\n<li>wash and pat dry the lettuce leaves.<\/li>\n<li>fill each leave with turkey mixture.<\/li>\n<li>serve with any of your favorite classic taco toppings.<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 256<\/li>\n<li>carbohydrates: 9g<\/li>\n<li>fiber: 3g<\/li>\n<li>sugar: 4g<\/li>\n<li>protein: 30g<\/li>\n<li>fat: 11g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/baked-salmon-with-dijon-mustard-dill-sauce.jpg\" alt=\"baked salmon with sauce\" width=\"1183\" height=\"887\" \/><\/p>\n<h2>baked salmon with dijon mustard dill sauce<\/h2>\n<p>no one will be able to resist these hearty salmon steaks smothered in a flavorful sauce of dill and spicy dijon mustard!<\/p>\n<ul>\n<li>yields: 4 servings<\/li>\n<li>total cook\/prep time: 90 minutes<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>4 skinless center-cut salmon fillets<\/li>\n<li>2 tablespoons extra virgin olive oil<\/li>\n<li>2 tablespoons lemon juice<\/li>\n<li>6 tablespoons chopped fresh dill<\/li>\n<li>sea salt and freshly ground black pepper, to taste<\/li>\n<li>2 tablespoons dijon mustard<\/li>\n<li>1 tablespoon whole grain dijon mustard<\/li>\n<li>1\/4 cup sour cream<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>start by carefully rinsing and patting dry the salmon fillets.<\/li>\n<li>evenly coat the fillets in a marinade consisting of 1 tablespoon olive oil, lemon juice, 3 tablespoons dill, salt, and pepper.<\/li>\n<li>refrigerate and allow to marinate for at least 1 hour.<\/li>\n<li>after the fillets have finished marinating, preheat an over to 400 degrees.<\/li>\n<li>bake salmon for 10-15 minutes, skin side down on a foil-lined baking sheet.<\/li>\n<li>while cooking, prepare the dijon mustard and dill sauce.<\/li>\n<li>combine each mustard along with the sour cream, remaining olive oil and dill, and salt and pepper to taste.<\/li>\n<li>mix well.<\/li>\n<li>serve salmon with a generous drizzle of the dijon mustard and dill sauce.<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 402<\/li>\n<li>carbohydrates: 10g<\/li>\n<li>fiber: 1g<\/li>\n<li>sugar: 2g<\/li>\n<li>protein: 39g<\/li>\n<li>fat: 24g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/falafel.jpg\" alt=\"falafel\" width=\"1280\" height=\"853\" \/><\/p>\n<h2>falafel<\/h2>\n<p>falafel is a classic mediterranean dish, and perfect if you&#8217;re hunting for something vegan!<\/p>\n<ul>\n<li>yields: 24 falafel<\/li>\n<li>total prep\/cook time: 3 hours<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>1 1\/2 cups dry chickpeas<\/li>\n<li>1\/2 cup fresh parsley<\/li>\n<li>1\/4 cup fresh cilantro<\/li>\n<li>1\/2 cup red onion, chopped<\/li>\n<li>4 cloves garlic<\/li>\n<li>2 teaspoons sea salt<\/li>\n<li>1 tablespoon cumin<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<ul>\n<li>pinch of cayenne pepper<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>combine parsley, onion, cilantro, and garlic to a food processor. blend and set aside.<\/li>\n<li>next, combine the chickpeas with the cumin, salt, and cayenne and blend thoroughly.<\/li>\n<li>mix in herb and onion mixture and blend again until the mixture has formed an almost paste.<\/li>\n<li>cover and set in the refrigerator for at least an hour in order to allow all of the spices to blend and the texture to become firm.<\/li>\n<li>once firm, use hands to scoop out 1 1\/2 tablespoons amounts of the mixture, and firm into disc-like shapes.<\/li>\n<li>once all of the falafel have been formed, heat a skillet over medium-high heat.<\/li>\n<li>pour in a thin layer of oil, and wait for the oil to heat.<\/li>\n<li>once heated, arrange several falafel in the pan, and cook 2-3 minutes on both sides.<\/li>\n<li>flip the falafel gently, as they are fragile!<\/li>\n<li>enjoy the falafel on their own, dipped in hummus, stuffed in a pita, or with tahini sauce.<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 79<\/li>\n<li>carbohydrates: 8.7g<\/li>\n<li>fiber: 2.4g<\/li>\n<li>sugar: 1.5g<\/li>\n<li>protein: 2.7g<\/li>\n<li>fat: 4g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/fresh-radish-salad.jpg\" alt=\"radish salad\" width=\"1255\" height=\"836\" \/><\/p>\n<h2>fresh radish salad<\/h2>\n<p>this refreshing salad is perfectly light served as a side or appetizer on summer evenings.<\/p>\n<ul>\n<li>yields: 4 servings<\/li>\n<li>total cook\/prep time: 15 minutes<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>1 pound (about 2 bunches) of mixed spring radishes, thinly sliced<\/li>\n<li>2 cups fresh spinach<\/li>\n<li>2 teaspoons extra virgin olive oil<\/li>\n<li>1 tablespoon fresh chives, finely chopped<\/li>\n<li>1\/4 teaspoon sea salt<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>toss sliced radishes with salt, chives, and olive oil.<\/li>\n<li>toss again with spinach, and serve.<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 39<\/li>\n<li>carbohydrates: 4g<\/li>\n<li>fiber: 1g<\/li>\n<li>sugar: 0g<\/li>\n<li>protein: 1g<\/li>\n<li>fat: 2g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/chocolate-dipped-clementines-.jpg\" alt=\"chocolate-dipped clementine\" width=\"1254\" height=\"836\" \/><\/p>\n<h2>chocolate-dipped clementines<\/h2>\n<p>fruit can, believe it or not, be high in carbs.<\/p>\n<p>thankfully, this simple but finger-friendly dessert is made with clementines, one of the sweetest and juiciest of low carb fruits!<\/p>\n<p>spicy ginger helps to balance out the sweetness of citrus and rich chocolate.<\/p>\n<ul>\n<li>yields: 4 servings<\/li>\n<li>total cook\/prep time: 45 minutes<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>4 clementines<\/li>\n<li>1 tablespoon finely chopped crystallized ginger<\/li>\n<li>1\/2 cup dark chocolate chips<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>peel and section each clementine. line a baking sheet with wax paper.<\/li>\n<li>melt chocolate, and dip two-thirds of each clementine section in chocolate.<\/li>\n<li>place on the baking sheet, and sprinkle with the crystallized ginger while chocolate is still soft.<\/li>\n<li>refrigerate for 30 minutes.<\/li>\n<li>eat up!<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 18 calories<\/li>\n<li>carbohydrates: 3g<\/li>\n<li>fiber: 0g<\/li>\n<li>sugar: 3g<\/li>\n<li>protein: 0g<\/li>\n<li>fat: 1g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/lemon-cilantro-chicken-kabobs.jpg\" alt=\"lime cilantro chicken kebabs\" width=\"1254\" height=\"836\" \/><\/p>\n<h2>lemon cilantro chicken kabobs<\/h2>\n<p>it&#8217;s time to fire up the grill and get ready for some low carb recipes, backyard bbq style!<\/p>\n<ul>\n<li>yields: 6 servings<\/li>\n<li>total cook\/prep time: 60 minutes<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>1-1\/2 pounds boneless skinless chicken breasts<\/li>\n<li>3 tablespoons lemon juice<\/li>\n<li>1\/2 cup water<\/li>\n<li>1\/4 cup plain yogurt<\/li>\n<li>1 cup fresh cilantro leaves<\/li>\n<li>1\/4 cup fresh mint leaves<\/li>\n<li>2 serrano peppers, diced<\/li>\n<li>4 garlic cloves, minced<\/li>\n<li>salt and pepper, to taste<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>slice chicken into 1-inch pieces. in a large bowl, toss chicken with lemon juice, salt, and pepper. allow marinating for 15 minutes.<\/li>\n<li>meanwhile, combine the water, herbs, garlic, yogurt, and peppers in a blender and blend until smooth.<\/li>\n<li>pour into the chicken mixture and toss again. cover and refrigerate for 2 hours.<\/li>\n<li>remove chicken from marinade and thread evenly onto six metal skewers.<\/li>\n<li>grill skewers covered, over medium heat for 10-12 minutes or until meat is no longer pink.<\/li>\n<li>dig in!<\/li>\n<li>(pro-tip: this recipe is easily customized by adding your own choice of veggies to the kabobs, such as bell peppers, onions, or mushrooms.)<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 224<\/li>\n<li>carbohydrates: 4g<\/li>\n<li>fiber: 1g<\/li>\n<li>sugar: 3g<\/li>\n<li>protein: 24g<\/li>\n<li>fat: 12g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/watermelon-and-feta-salad.jpg\" alt=\"watermelon and feta salad\" width=\"1280\" height=\"960\" \/><\/p>\n<h2>watermelon and feta salad<\/h2>\n<p>sweet meets tangy in this invigorating summer side. enjoying low carb fruits is possible!<\/p>\n<ul>\n<li>yields: 6 servings<\/li>\n<li>total cook\/prep time: 30 minutes<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>5 cups watermelon, diced<\/li>\n<li>1\/2 cup fresh mint, thinly sliced<\/li>\n<li>1\/2 cup fresh basil, thinly sliced<\/li>\n<li>2\/3 cup feta cheese, crumbled<\/li>\n<li>1\/4 cup capers, rinsed<\/li>\n<li>1 tablespoon sherry vinegar<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>sea salt to taste<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>begin by heating olive oil in a pan over high heat. stir in capers and cook for 1-3 minutes, until crisp.<\/li>\n<li>discard the oil and allow capers to dry and drain on a paper towel. in a separate bowl, whisk together the sherry vinegar, basil, and mint.<\/li>\n<li>add in the watermelon, and toss gently until coated thoroughly.<\/li>\n<li>lastly, arrange in a serving bowl, and top with feta, crisped capers, and a sprinkle of sea salt.<\/li>\n<li>garnish with additional basil or mint leaves for extra flair.<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 250<\/li>\n<li>carbohydrates: 13g<\/li>\n<li>fiber: 2g<\/li>\n<li>sugar: 9g<\/li>\n<li>protein: 1g<\/li>\n<li>fat: 20g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/herb-crusted-scallops-.jpg\" alt=\"herb crusted scallops\" width=\"1254\" height=\"836\" \/><\/p>\n<h2>herb-crusted scallops<\/h2>\n<p>keep it healthy but impressive with a fancy delight such as these herb-crusted scallops.<\/p>\n<ul>\n<li>yields: 2 servings<\/li>\n<li>total prep\/cook time: 20 minutes<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>3\/4 pound scallops<\/li>\n<li>1\/8 teaspoon paprika<\/li>\n<li>1\/4 teaspoon dried oregano<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>1\/4 teaspoon pepper<\/li>\n<li>1 clove garlic, minced<\/li>\n<li>1\/8 teaspoon fresh tarragon, minced<\/li>\n<li>1 tablespoon lemon juice<\/li>\n<li>3 tablespoons butter<\/li>\n<li>2 tablespoons dry sherry<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>combine dry seasonings in a bowl. pat scallops with seasoning mixture.<\/li>\n<li>heat 2 tablespoons butter in a large skillet over medium-high heat.<\/li>\n<li>add in scallops and sear for 1-2 minutes on each side.<\/li>\n<li>once scallops have turned golden brown, remove from skillet.<\/li>\n<li>add in the remaining butter and saute garlic.<\/li>\n<li>stir in the sherry, and cook until reduced.<\/li>\n<li>add in the lemon juice and tarragon and saute. serve drizzled over scallops.<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 314<\/li>\n<li>carbohydrates: 6g<\/li>\n<li>fiber: 0g<\/li>\n<li>sugar: 0g<\/li>\n<li>protein: 29g<\/li>\n<li>fat: 18g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/rosemary-glazed-porkchops.jpg\" alt=\"rosemary glazed porkchops\" width=\"1280\" height=\"853\" \/><\/p>\n<h2>rosemary glazed porkchops<\/h2>\n<p>get ready for savory succulence!<\/p>\n<ul>\n<li>yields: 8 servings<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>8 bone-in pork loin chops (roughly 7 ounces each)<\/li>\n<li>total cook\/prep time: 9 hours<\/li>\n<li>1 teaspoon dried rosemary, crushed<\/li>\n<li>1 garlic clove, minced<\/li>\n<li>1\/4 cup of worcestershire sauce<\/li>\n<li>1\/4 cup of orange juice<\/li>\n<li>1\/4 cup white vinegar<\/li>\n<li>1\/4 cup ketchup<\/li>\n<li>1\/4 cup packed brown sugar<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>combine the ketchup, sugar, vinegar, orange juice, worcestershire sauce, rosemary,and garlic in a bowl.<\/li>\n<li>pour 3\/4 of the marinade into a large resealable plastic bag.<\/li>\n<li>add in the pork chops, and coat thoroughly in the marinade.<\/li>\n<li>refrigerate for 8 hours.<\/li>\n<li>after the pork chops have been allowed to marinate, remove chops and discard marinade.<\/li>\n<li>lightly grease a grilling rack and grill pork chops covered, over medium heat for 5-6 minutes on each side.<\/li>\n<li>brush chops with remaining marinade during the last 3 minutes of grilling.<\/li>\n<li>allow meat to rest for 5 minutes before serving.<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 246<\/li>\n<li>carbohydrates: 10g<\/li>\n<li>fiber: 0g<\/li>\n<li>sugar: 9g<\/li>\n<li>protein: 30g<\/li>\n<li>fat: 8g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/lemon-chili-shrimp-kabobs-.jpg\" alt=\"lemon chili shrimp kabob\" width=\"1259\" height=\"833\" \/><\/p>\n<h2>lemon chili shrimp kabobs<\/h2>\n<p>when it comes to cooking low carb recipes, shrimp ought to be your go-to! juicy, succulent, and oh so versatile. what isn&#8217;t to love? in this dish, lemon and chili come together for the perfect bang of flavor.<\/p>\n<ul>\n<li>yields: 4 servings<\/li>\n<li>total cook\/prep time: 25 minutes<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>1 pound jumbo shrimp, peeled and deveined<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>2 garlic cloves, minced<\/li>\n<li>1 teaspoon chili flakes<\/li>\n<li>1\/3 cup lemon juice<\/li>\n<li>12 grape tomatoes<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>combine the lemon juice, oil, garlic, and chili flakes in a large bowl until thoroughly blended.<\/li>\n<li>add in shrimp and toss to coat.<\/li>\n<li>thread shrimp and grape tomatoes onto metal or soaked wooden skewers, alternating between the shrimp and the tomatoes.<\/li>\n<li>grill, covered, over medium high heat for 2-3 minutes on both sides. enjoy!<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 130<\/li>\n<li>carbohydrates: 6g<\/li>\n<li>fiber: 1g<\/li>\n<li>sugar: 3g<\/li>\n<li>protein: 20g<\/li>\n<li>fat: 4g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/roasted-cauliflower-with-bacon.jpg\" alt=\"roasted cauliflower with bacon\" width=\"2120\" height=\"1414\" \/><\/p>\n<h2>roasted cauliflower with bacon<\/h2>\n<p>this comforting dish can be delivered as a side or as an entree. cauliflower helps to keep you full while bacon gives this recipe a heartier taste of divine umami.<\/p>\n<ul>\n<li>yields: 4 servings<\/li>\n<li>total cook\/prep time: 30 minutes<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>1 head cauliflower, cut into florets<\/li>\n<li>5 slices of bacon<\/li>\n<li>3 green onions, chopped<\/li>\n<li>cooking fat<\/li>\n<li>salt and pepper to taste<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>preheat an oven to 400 degrees.<\/li>\n<li>toss cauliflower with cooking fat, salt, and pepper, and roast in a medium-size baking dish for 20 minutes.<\/li>\n<li>meanwhile, crisp the bacon.<\/li>\n<li>once the cauliflower has baked for 20 minutes, add in the bacon, and bake for an additional 5 minutes.<\/li>\n<li>top with fresh green onion and serve.<\/li>\n<li>for something a little more sinful, top with a handful of shredded cheese at the same time as the bacon, and allow the cheese to melt in the oven to a gooey bliss.<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 203<\/li>\n<li>carbohydrates: 7g<\/li>\n<li>fiber: 8g<\/li>\n<li>sugar: 5g<\/li>\n<li>protein: 8g<\/li>\n<li>fat: 6g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/mushroom-chicken.png\" alt=\"mushroom chicken\" width=\"1347\" height=\"895\" \/><\/p>\n<h2>mushroom chicken<\/h2>\n<p>eating low carb has never been tastier! melted mozzarella and a baked crust help to satisfy, while mouthwatering mushrooms help to balance everything out.<\/p>\n<ul>\n<li>yields: 4 servings<\/li>\n<li>total cook\/prep time: 40 minutes<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>4 boneless skinless chicken halves<\/li>\n<li>1\/4 cup flour<\/li>\n<li>3 tablespoons butter<\/li>\n<li>1\/2 cup chicken broth<\/li>\n<li>1 cup sliced fresh mushrooms<\/li>\n<li>1\/3 cup shredded mozzarella cheese<\/li>\n<li>1\/3 cup grated parmesan cheese<\/li>\n<li>1\/4 cup green onion, sliced<\/li>\n<li>salt and pepper to taste<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>start by flattening each chicken halve to 1\/4 inch thickness.<\/li>\n<li>pour flour into a resealable plastic bag, and add in chicken; seal and toss to coat.<\/li>\n<li>brown the coated chicken halves in a large skillet over medium-high heat using 2 tablespoons of butter.<\/li>\n<li>transfer chicken to a greased baking dish and preheat an oven to 375 degrees.<\/li>\n<li>add in the mushrooms to the same skillet, and saute until tender.<\/li>\n<li>next, add in the broth, plus salt and pepper to taste.<\/li>\n<li>bring mixture to a boil and cook for 5 additional minutes or until the liquid has reduced to roughly 1\/2 cup.<\/li>\n<li>spoon mixture over chicken. bake chicken for 15 minutes or until no longer pink.<\/li>\n<li>remove and top chicken halves with green onions, mozzarella, and parmesan cheese and bake for an additional 5 minutes to melt.<\/li>\n<li>it&#8217;s all done!<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 311<\/li>\n<li>carbohydrates: 8g<\/li>\n<li>fiber: 1g<\/li>\n<li>sugar: 1g<\/li>\n<li>protein: 33g<\/li>\n<li>fat: 16g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/packed-with-protein-frozen-java.jpg\" alt=\"packed with protein frozen java\" width=\"2121\" height=\"1414\" \/><\/p>\n<h2>packed with protein frozen java<\/h2>\n<p>this frozen coffee shake is the perfect low carb snack recipe in disguise. it tastes like dessert, but boosts your muscle and your energy!<\/p>\n<ul>\n<li>yields: 1 serving<\/li>\n<li>total cook\/prep time: 5 minutes<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>1\/2 cup strongly brewed coffee, chilled<\/li>\n<li>1\/2 cup unsweetened vanilla almond, soy, or coconut milk<\/li>\n<li>1 scoop chocolate whey protein powder<\/li>\n<li>1 cup ice cubes<\/li>\n<li>chocolate syrup<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>combine all ingredients in a blender and blend until smooth.<\/li>\n<li>top with a drizzle of chocolate syrup.<\/li>\n<li>for extra sweetness, you can also top this off with cacao nibs, or a handful of almond slivers for crunch and additional protein.<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 136<\/li>\n<li>carbohydrates: 8.5g<\/li>\n<li>fiber: 0.5g<\/li>\n<li>sugar: 6g<\/li>\n<li>protein: 21g<\/li>\n<li>fat: 1g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/savory-roasted-peanuts.png\" alt=\"savory roasted peanuts\" width=\"1350\" height=\"898\" \/><\/p>\n<h2>savory roasted peanuts<\/h2>\n<p>finding low carb snacks can be a real challenge. have no fear, savory roasted peanuts are here!<\/p>\n<p>whip up a batch of these for a movie night and they&#8217;ll be gone before you know it.<\/p>\n<ul>\n<li>yields: 8 servings<\/li>\n<li>total cook\/prep time: 25 minutes<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>3 cups raw peanuts, unsalted<\/li>\n<li>1 teaspoon olive oil<\/li>\n<li>1 teaspoon smoked paprika<\/li>\n<li>1 teaspoon cane sugar<\/li>\n<li>1\/2 teaspoon garlic powder<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>pinch of cayenne<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>preheat oven to 325 degrees.<\/li>\n<li>in a bowl, combine the paprika, sugar, garlic powder, salt, and cayenne, ensuring that everything is evenly dispersed.<\/li>\n<li>next, add the peanuts and olive oil and stir until thoroughly coated.<\/li>\n<li>coat a baking sheet with nonstick spray and transfer peanuts to baking sheet.<\/li>\n<li>bake for 20-25 minutes.<\/li>\n<li>now, go to town!<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 210<\/li>\n<li>carbohydrates: 6g<\/li>\n<li>fiber: 3g<\/li>\n<li>sugar: 2g<\/li>\n<li>protein: 20g<\/li>\n<li>fat: 9g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/morning-muesli.png\" alt=\"morning muesli\" width=\"1351\" height=\"897\" \/><\/p>\n<h2>morning muesli<\/h2>\n<p>keep mornings both healthy and stress-free by prepping part of this muesli cereal ahead of time!<\/p>\n<p>this can be enjoyed with almond milk for a breakfast entree, or on its own as a trail mix snack.<\/p>\n<ul>\n<li>yields: 15 servings<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>1 cup almonds, slivered<\/li>\n<li>1 cup coconut flakes<\/li>\n<li>1 cup sunflower seeds<\/li>\n<li>1 cup pumpkin seeds<\/li>\n<li>1\/2 cup pecans, chopped<\/li>\n<li>1\/2 cup hemp hearts<\/li>\n<li>2 teaspoons cinnamon<\/li>\n<li>1\/2 teaspoon vanilla extract<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>preheat an oven to 350 degrees.<\/li>\n<li>combine all ingredients in a large bowl and stir until well combined.<\/li>\n<li>spread mixture on a baking pan and bake for 7-8 minutes.<\/li>\n<li>allow to cool before storing in an air-tight container. enjoy!<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 200<\/li>\n<li>carbohydrates: 6g<\/li>\n<li>fiber: 3.3g<\/li>\n<li>sugar: 1g<\/li>\n<li>protein: 6.9g<\/li>\n<li>fat: 17.8g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/salmon-avocado-boat.png\" alt=\"salmon avocado boat\" width=\"932\" height=\"1052\" \/><\/p>\n<h2>salmon avocado boats<\/h2>\n<p>these &#8220;boats&#8221; are actually just hollowed out avocados, and serve as a delicious meal of healthy fats.<\/p>\n<ul>\n<li>yields: 1 serving<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>1 avocado<\/li>\n<li>2 oz smoked salmon<\/li>\n<li>1 oz fresh goat cheese<\/li>\n<li>2 tablespoons extra virgin olive oil<\/li>\n<li>1 tablespoon lemon juice<\/li>\n<li>pinch of cayenne pepper<\/li>\n<li>freshly ground salt and black pepper, to taste<\/li>\n<li>total cook\/prep time: 5 minutes<\/li>\n<li>peel, halve, and remove the seed of the avocado.<\/li>\n<li>in a food processor, combine the salmon, goat cheese, olive oil, lemon juice, and cayenne pepper until coarsely chopped.<\/li>\n<li>spoon mixture into the hollowed portion of the avocado.<\/li>\n<li>top with a sprinkling of freshly ground sea salt and black pepper.<\/li>\n<li>dig in!<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 525<\/li>\n<li>carbohydrates: 4g<\/li>\n<li>fiber: 10g<\/li>\n<li>sugar: 0g<\/li>\n<li>protein: 19g<\/li>\n<li>fat: 48g<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"img-responsive\" src=\"\/\/www.digitopmedia.com\/wp-content\/uploads\/lemon-pepper-asparagus.png\" alt=\"lemon pepper asparagus\" width=\"1600\" height=\"890\" \/><\/p>\n<h2>roasted lemon pepper asparagus<\/h2>\n<p>this is a classic side that will never go out of style!<\/p>\n<ul>\n<li>yields: 4 servings<\/li>\n<li>total cook\/prep time: 15 minutes<\/li>\n<\/ul>\n<h3>ingredients:<\/h3>\n<ul>\n<li>1 bunch of fresh asparagus<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>1 tablespoon lemon pepper seasoning<\/li>\n<li>salt, to taste<\/li>\n<\/ul>\n<h3>directions:<\/h3>\n<ul>\n<li>begin by preheating an oven to 400 degrees.<\/li>\n<li>rinse and trim the hard ends of the asparagus, then arrange in a single layer on a baking sheet.<\/li>\n<li>drizzle olive oil over asparagus, then sprinkle with lemon pepper seasoning and salt.<\/li>\n<li>roast in the oven for 10 minutes, then grab a knife and fork to enjoy!<\/li>\n<\/ul>\n<h3>nutritional facts:<\/h3>\n<ul>\n<li>calories: 26<\/li>\n<li>carbohydrates: 5g<\/li>\n<li>fiber: 2.5g<\/li>\n<li>sugar: 2g<\/li>\n<li>protein: 2.5g<\/li>\n<li>fat: 0g<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>when all that seems to satisfy your cravings is bread and pasta, eating low carb can feel like more of &hellip;<\/p>\n","protected":false},"author":29,"featured_media":509681,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14751],"tags":[243,14791,14789,14786],"acf":{"youtube_video_id":"","jump_links":false,"price":"","delivery_method":"n\/a","product_website":"","amazon_url":"","is_mlm":false,"has_sample":false,"has_testimonials":false,"has_money_back_guarantee":false,"has_parent_2022足球世界杯德国队分组
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